Joined: Thu Dec 22, 2005 7:53 pmPosts: 690Location: Between East and West

Have a garden lot full of sweet potatoes, and can remember when my Mom would sliced the sweet potatoes long ways in about 1/4" thick slices. These would be put into a skillet and with that "certain mixture" (wish Mom would have written it down before she past away) glazed over the slices and cooked. Yum, Yum.. Can remember it so well.

Fisher, I don't know if this is the same one you are looking for, but I do something similar (though I bake them for the less fat alternative, this could be fried though, I think).

Make a mixture of brown sugar or raw sugar (you could use regular sugar if you want), a little lemon juice and cinnamon in a bowl, add the sliced sweet potatoes (I slice mine like steak fries) and mix until the potatoes are well coated. Bake for about 15 minutes at 400-425, stir and then bake for about 15 more minutes until crispy. The coating makes a nice crispy "fry" and my little boy LOVES them, though for some reason he always calls them pumpkin fries.

_________________You can sing the praises of women all day long, but as long as you put a fertilized egg ahead of [their] welfare, you do not really care about them.-Dori 4/07

Joined: Thu Dec 22, 2005 7:53 pmPosts: 690Location: Between East and West

Thanks to all for sharing your recipes. I will try both this week, Lefty and Catherine.

My sister (oldest)called to tell me, mom used rich cream butter and molasses and nutmeg and ginger. The butter-molasses-nutmeg mixture went in the cast-iron skillet first until it become hot and thick. She added the 1/4" thick sweet potatoes, and simmer for 5 minutes, turning the sweet potatoes frequently until done.

I'll report the results on which one seems to match what I can remember when I was young. Which was a lifetime ado.